Name: Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 3 ounces fresh arugula leaves; 1 pound baby new potatoes; 4 shallots (peeled and quartered); 3-4 golden beets (peeled and cut into wedges); 3-4 red beets (peeled and cut into wedges); 2 sweet potatoes (peeled and cut into chunks); 2 tablespoons olive oil; Salt and pepper, to taste; 1/2 cup dry oats; 1/2 cup pepitas (pumpkin seeds); 1/2 cup sliced almonds; 2 tablespoons melted butter; 1/2 teaspoon curry powder; 1/4 teaspoon garlic powder; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 bunch cilantro (including stems); 2 tablespoons fresh ginger; 1/2 – 1 serrano pepper (seeded); 1/4 cup canned chickpeas; 2 cloves garlic; 2 tablespoons lime juice; 2 tablespoons honey; 3 tablespoons olive oil; 1/4 cup water; 1/2 teaspoon ground cumin; Salt and pepper, to taste

Jump to Recipe· 4.1 from 4 reviews

If you’re looking for a vibrant, satisfying dish that dazzles both the eyes and the palate, the Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe is an absolute must-try. This salad beautifully balances the earthy sweetness of roasted beets, sweet potatoes, and baby new potatoes with the peppery freshness of arugula, all elevated by a bright, zesty cilantro dressing. The crowning touch comes from crunchy, spiced granola made with toasted oats, almonds, and pepitas that adds irresistibly savory texture. It’s a celebration of simple, wholesome ingredients coming together to create something truly special and comforting, perfect for sharing with friends or impressing at your next gathering.

Ingredients You’ll Need

The image shows three metal baking trays filled with roasted vegetables on a white marbled surface. The closest tray holds small roasted potatoes with light brown, wrinkled skins; roasted yellow beet pieces cut into wedges with a smooth surface; and slightly charred, soft caramelized onion pieces scattered among them. The middle tray contains roasted orange sweet potato chunks that have a slightly rough texture and browned edges. The farthest tray has deep purple beet wedges, also roasted and slightly shiny, with some browned edges. A yellow and white patterned cloth is partly visible near the trays. The lighting is natural and bright, highlighting the textures and colors of the roasted vegetables. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is half the joy of making this salad. Each element, from the fresh arugula to the crunchy granola, plays a crucial role in crafting the perfect texture, flavor, and color harmony in the dish.

3 ounces fresh arugula leaves: Adds a peppery, lively green base that beautifully contrasts the roasted vegetables.
1 pound baby new potatoes: Their tender, creamy flesh provides earthy heartiness and a smooth texture.
4 shallots (peeled and quartered): Sweet and mild, roasting brings out their caramelized depth and adds complexity.
3-4 golden beets (peeled and cut into wedges): Bright, sweet, and slightly earthy, these contribute vibrant color and tender bites.
3-4 red beets (peeled and cut into wedges): Their deep ruby color and slight earthiness complement the golden beets for a stunning look.
2 sweet potatoes (peeled and cut into chunks): Bring natural sweetness and a velvety texture when roasted to the mix.
2 tablespoons olive oil: Essential for roasting, it helps achieve crispy edges and enhances the vegetables’ natural flavors.
Salt and pepper: The simplest seasoning that elevates every ingredient’s essence.
1/2 cup dry oats: The base of the savory granola, toasted to golden perfection for crunch.
1/2 cup pepitas (pumpkin seeds): Adds a nutty, slightly sweet crunch in the granola.
1/2 cup sliced almonds: Another crunchy component that layers texture and mild nuttiness.
2 tablespoons melted butter: Binds the granola ingredients and carries spices beautifully.
1/2 teaspoon curry powder: Infuses the granola with warm, aromatic spice.
1/4 teaspoon garlic powder: Adds subtle savory notes to the granola.
1/4 teaspoon crushed red pepper: Brings a delicate kick that balances the sweetness.
1/4 teaspoon salt: Enhances all the granola flavors.
1 bunch cilantro: The fresh herb star for the vibrant dressing with bright, citrusy undertones.
2 tablespoons fresh ginger: Adds gentle warmth and zing to the dressing.
1/2 – 1 serrano pepper (seeded): Provides mild heat and complexity in the dressing.
1/4 cup canned chickpeas: Adds a creamy, slightly nutty balance and body to the dressing.
2 cloves garlic: For sharp, aromatic depth in the cilantro dressing.
2 tablespoons lime juice: Boosts brightness and balances the sweet and spicy elements.
2 tablespoons honey: Adds natural sweetness to round out the flavors.
3 tablespoons olive oil: Creates a smooth, emulsified texture in the dressing.
1/4 cup water: Helps thin the dressing for perfect drizzle consistency.
1/2 teaspoon ground cumin: Lends a subtle earthiness that complements the cilantro and ginger.
Salt and pepper: Natural seasonings to perfect the dressing’s balance.

How to Make Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe

Step 1: Roast the Root Vegetables

Start by preheating your oven to 450 degrees Fahrenheit, which creates the ideal environment for roasting vegetables until tender yet crisp. Spread the golden beets, baby new potatoes, and shallots on one rimmed baking sheet, while placing the sweet potatoes and red beets on another. Drizzle olive oil over both trays, toss gently to coat every piece evenly, then season generously with salt and pepper. Place both trays in the oven and roast for 30 to 40 minutes, turning once or twice if you like, until the vegetables are tender on the inside with slightly caramelized edges that bring out their natural sweetness.

Step 2: Prepare the Savory Granola

While the vegetables roast, pour the dry oats, pepitas, and sliced almonds onto a separate rimmed baking sheet. Drizzle melted butter all over and toss to coat the nuts and oats evenly. Sprinkle in the curry powder, garlic powder, crushed red pepper, and salt, then toss again to spread the flavorful spices throughout. Arrange the granola mixture as thin as you can for quick, even toasting. Slide it into the oven for 5 to 10 minutes—keep an eye on it to avoid burning—and pull it out once it’s golden and fragrant. This crunchy topping brings a surprising savory twist to the salad.

Step 3: Blend the Cilantro Dressing

In a blender, combine the whole bunch of cilantro (stems included for extra flavor), fresh ginger, serrano pepper, canned chickpeas, garlic cloves, lime juice, honey, olive oil, water, ground cumin, and season with salt and pepper. Blend until completely smooth and creamy. This vibrant dressing is bright, slightly spicy, and perfectly herbaceous, offering a wonderful contrast that lifts the roasted veggies and crunchy granola.

Step 4: Assemble the Salad

To serve the Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe, gently toss the warm roasted vegetables with fresh arugula to incorporate its peppery freshness. Spread the mixture onto a large platter or individual plates. Drizzle the aromatic cilantro dressing generously over the top and sprinkle with as much crunchy savory granola as your heart desires. The result is a dazzling, colorful plate bursting with layers of flavor and texture that’s as nourishing as it is beautiful.

How to Serve Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe

A white plate holds a colorful salad with three layers: the base layer is bright green arugula leaves spread evenly; the second layer has small, round, light brown roasted potatoes with a slightly rough texture; the top layer includes irregular pieces of roasted vegetables in deep purple, bright yellow, and vibrant orange colors, with a slightly crispy surface and light seasoning. The plate sits on a white marbled surface with a folded napkin featuring orange and gray floral patterns and a wooden spoon resting on the napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate the salad even more by adding a few delicate garnishes. A sprinkle of crumbled feta or goat cheese adds a creamy tang that pairs wonderfully with the sweet roasted roots. A handful of pomegranate seeds brings bursts of juicy sweetness and vibrant color, while a few toasted pine nuts can lend extra crunch. Fresh cilantro leaves sprinkled on top echo the bold dressing flavors and complete the look.

Side Dishes

This salad shines as a hearty vegetarian main or a spectacular side dish. Pair it with grilled chicken or pan-seared salmon to introduce protein, or alongside a crusty baguette for soaking up the delicious dressing. It also complements simple grain bowls or can be served alongside a warm lentil stew for a wholesome, comforting meal.

Creative Ways to Present

For an impressive presentation, try layering the roasted root vegetables salad in a clear glass trifle bowl, so the vibrant colors peek through. Alternatively, build individual salad jars with layers of arugula, roasted veggies, dressing, and granola for a portable, visually appealing option. If you’re hosting a gathering, create a salad bar where guests can customize their bowls with extra garnishes and dressings—a fun way to savor this versatile dish.

Make Ahead and Storage

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to three days. Keep the dressing and savory granola separate until serving to maintain freshness and texture. When ready to enjoy, gently toss everything together to revive the salad’s lively flavors.

Freezing

While freezing the fully assembled salad is not recommended because of the fresh greens and dressing, you can freeze the roasted root vegetables separately for up to two months. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Thaw and reheat gently before adding fresh arugula and dressing for best results.

Reheating

When reheating the roasted vegetables, warm them in a skillet or oven rather than a microwave to keep their texture intact and avoid sogginess. Reheat just until warmed through, then toss with fresh arugula, drizzle the fresh cilantro dressing over them, and sprinkle with crunchy granola for a quick, delicious meal any time.

FAQs

Can I use other types of nuts or seeds in the savory granola?

Absolutely! Feel free to substitute or mix in walnuts, cashews, sunflower seeds, or even chopped pistachios depending on your preference or what you have on hand. Just be mindful of roasting times to prevent burning.

Is this salad gluten-free?

If you make sure to use gluten-free oats, this salad can definitely be gluten-free. The rest of the ingredients are naturally gluten-free, making it a great option for those avoiding gluten.

Can I make the cilantro dressing without a blender?

If a blender isn’t available, you can finely chop the cilantro, ginger, serrano, and garlic, then whisk together vigorously with the other dressing ingredients. It won’t be quite as smooth but will still be flavorful and delicious.

How spicy is the salad with the serrano pepper?

The serrano pepper adds a gentle heat that is bright and refreshing rather than overpowering. If you prefer milder flavors, reduce the amount or omit the pepper altogether.

What’s the best way to keep the arugula fresh and crisp?

Store arugula in a plastic bag with a paper towel in your refrigerator’s crisper drawer. Wash and dry it just before assembling the salad to maintain its fresh, crisp texture.

Final Thoughts

I genuinely hope you give this Roasted Root Vegetables Salad with Cilantro Dressing and Savory Granola Recipe a try—it’s a true celebration of fresh, wholesome ingredients combined in a way that feels both comforting and exciting. The textures and flavors unfold with every bite, making it a guaranteed crowd-pleaser whether for a cozy dinner or a festive occasion. Enjoy every colorful forkful and don’t be surprised if it quickly becomes one of your go-to salad recipes!